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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 250g Simiao rice into a large bowl, pour in boiling water to submerge the rice, and soak for 10 minutes.
Watch out
Soaking rice allows grains to soften, shortening claypot cooking time and preventing undercooking.
Be careful when placing cured meat into hot water to prevent scalding splash.
Bring half a pot of water to boil in a wok, turn off heat. Submerge 2 cured sausages and 1 cured pork belly (cut in half if long), blanch for 1 minute until softened and cleaned, then drain.
local_fire_departmentHigh heat to boil then turn offWatch out
Soak meat in hot water after turning off heat
do not boil continuously, otherwise flavor will be lost
Cured meat can be greasy and slippery; curl your fingers when chopping.
Thinly slice softened cured sausages and pork belly diagonally, arranging them neatly in order on a plate. Chop trimmed ends into small bits for later. Mince shallots, cut ginger into thick matchsticks, and finely chop scallions and cilantro.
Watch out
Slice sausages thinly and keep order for a beautiful presentation and even cooking.
Heat wok, turn to low heat, add 1 tbsp peanut oil. Fry ginger and shallots until fragrant, add cured meat trimmings and stir-fry out oil. Pour in 125ml water and boil for 1 minute. Add 1 tbsp light soy sauce, 0.5 tbsp dark soy sauce, and 0.5 tbsp sugar. Simmer to combine, then strain sauce through a sieve into a bowl.
local_fire_departmentLow to medium heatWatch out
Use low heat when sautéing shallots and ginger to prevent burning and bitterness.
Pour the soaked rice into a mesh strainer, rinse gently with fresh water, and drain excess water completely.
Watch out
Ensure rice is fully drained so water ratio remains accurate when cooking.
Always wear oven mitts when tilting and rotating the hot claypot.
Place drained rice into a 24cm claypot, add 375ml water (1.5 bowls) and 1 tbsp peanut oil. Cover and bring to boil over high heat. Seal claypot seam and vent with wet paper towels. Once boiling, reduce to medium-low heat for 2 minutes, then tilt the claypot and rotate every 30 seconds for 6-7 minutes to dry out water evenly.
local_fire_departmentHigh heat to boil, then medium-low heatWatch out
Adding oil helps separate rice grains and prevents sticking to bottom.
Uncover the claypot, arrange sliced sausages and pork belly neatly on top of rice. Quickly cover lid and re-seal with wet paper towels. Continue tilt-cooking on medium-low heat for 2 minutes to let cured meat oils penetrate rice.
local_fire_departmentMedium-low heatWatch out
Arrange meat quickly so steam doesn't escape and cause rice to cook unevenly.
Turn heat to minimum and cook for 1 minute. Turn to maximum heat for 10 seconds until crackling sounds and rice crust aroma develop, then turn off heat immediately. Keep covered and rest sealed for 5 minutes.
local_fire_departmentLow heat 1 min, high heat 10 sec, turn offWatch out
Blast high heat for only 10 seconds
turn off as soon as toasted aroma appears to prevent burning
The claypot lid and handles remain very hot; use cloth or mitts when handling.
Uncover the claypot, drizzle 3 tbsp prepared soy sauce evenly over cured meat and rice, and sprinkle 15g chopped scallions and cilantro. Mix well while hot and serve.
Watch out
Mix while hot to scoop up crispy rice crust for best flavor and texture.
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